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- 250g cold mashed potato
- 2 tsp djon mustard
- 80g plain flour
- 5g baking powder
- 2 eggs
- 130ml milk
- 1 tbsp chopped chives
- 2 tbsp chopped dill
- Season with salt and pepper
Mix together eggs, milk, mustard and herbs. Add the mashed potato and sifted dry ingredients, mix together carefully and season with salt and pepper. Brush a frypan with a little butter and oil and over low heat, cook the pancakes until golden on both sides. Serve with cured salmon, steamed asparagus, fresh rocket and soft goats cheese (seasoned with salt pepper and lemon zest). Serve with a wedge of fresh lemon and fresh dill. Serving suggestion: Add a poached egg and capers for a hearty breakfast/brunch.